CLASSES @ 3505 17th Street

Photo by Molly DeCoudreaux

All classes are given at our second location —3505 17th Street —right around the corner from our main store.

Knife skills— Japanese style fish breakdown and Japanese and Western-style vegetable knife skills classes—are offered along with Japanese whetstone sharpening. All classes are small and hands-on instruction.

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Everyday Western Knife Skills

Students in this class will be covering technique, knife skills, mise en place, and how to utilize restaurant prep tactics in the home kitchen. Sharp knives are supplied.

*Born and raised on the West coast, Sam Rezendes has been working in restaurants for over 10 years. Starting his career washing dishes in Port Townsend, WA, he has since worked in restaurants in Portland and San Francisco, most recently State Bird Provisions. He draws influence and inspiration from extensive travels in Asia and Europe. He also likes to sharpen knives and play bass.

After taking the intro class student can sign up for a class that will expand on the basic techniques of edge formation to work on thinning and reprofiling of a hand-forged Japanese knife with a kireba as well as improving edge formation skills. Knives and stones supplied by Bernal Cutlery. The prerequisite for this class is the beginning class. If you feel like you don’t have to take the intro class, feel free to email Joshdonald@bernalcutluery.com to inquire.

$40 hr for use of stones and light instruction. Please email joshdonald@bernalcutlery.com to schedule.

*Josh Donald has logged in over 10,000 hours of sharpening as the proprietor of Bernal Cutlery. Josh spends a lot of time researching old knives and trying out his newest Japanese, French, and vintage finds in his home kitchen to the delight of his wife Kelly, and often to the consternation of his sons. And like Albert Einstein, Josh owns 12 identical sets of the same outfit and has never paid for a haircut.

Honesuki Kaku Knife Chicken Primer (Japanese Poultry Knife)

In this introduction to butchery class, you will learn anatomy and the basic technique for breakdown of a chicken. Students will learn how to de-bone, the differences between the various portions as well as a primer into stock/bone broth making. Students will leave the classes with prepared meat for cooking and the bones and veggies needed to make stock. Students will learn knife skills and practice using a Japanese boning knife known as Honesuki.

*Tim moved to San Francisco to work at Avedano’s in Bernal Heights after working as a line cook in Orange County. He spent years as a butcher learning whole animal butchery, sausage making, and charcuterie. When he is not sharpening knives he enjoys photography and cooking.

Japanese Knife Skills: Breaking Down Fish

Taught by Taka Tozawa, this class covers traditional Japanese Deba knife skills necessary in breaking down a whole fish and everything from scaling and cleaning to cutting the fillets and how to utilize the entire fish. The Deba knife offers a much wider range of applications than the flexible fillet knife, utilizing more of the fish, and students will be able to take home the fruits of their labor. Student work individually with Taka to help them learn the proper technique and will also focus on teaching how to work safer, cleaner and faster. Deba is provided for students who do not have one. Please specify if you are left-handed. Prepayment only to hold your and cancellations with 48-hour notice will receive a refund.

Knife Skills: Vegetables

This class is taught by Taka Tozawa and covers Japanese style vegetable preparation and garnish knife skills using a single beveled yanagiba (most commonly used with sashimi preparation) including katsuramuki peeling technique using cucumber, daikon and apples. The Japanese vegetable garnish knife technique brings out the vegetable’s flavor and is designed to work with and improve texture. Taka will focus on knife technique which will help the student to work safer faster and cleaner. Taka will provide a yanagiba to students who do not have one, please specify if you are left-handed. Prepayment only to hold your and cancellations with 48-hour notice will receive a refund.

*Both of the above classes are taught by Sushi Chef, Taka Tozawa, a native of Tokyo, Japan who has lived in San Francisco for over 10 years. Taka’s family came from Tohoku in the north of Japan where the local food made a big impression as a child. He began cooking with his mom when he was 10 which set him on the road to working as a professional cook for many years.

Knife Skills for Children

Children will spend instructional time discussing knife safety and cutting rules, learn how to make simple cuts to prep a recipe. We hope to help families make a commitment to forge ways to cook and eat together on a regular basis. The course will also include a simple nutrition lesson; including whole grains, healthy portions and food combinations that make for healthy plates and eating habits. We will also offer tips for parents on how to get kids more engaged in cooking and eating healthy meals. This particular class will be focused on basic cuts and prepping for a recipe to be prepared at home.

*Classes will be taught by Kelly Kozak, co-owner of Bernal Cutlery, nutrition educator, a food justice activist, and mother of three. Having a big passion for food justice, Kelly works as a community nutrition educator and healthy food access advocate. Kelly was a 2009, 2010, and 2011 recipient of the First Five Family Grant where she worked together with a group of five neighborhood families to execute a kindergarten readiness curriculum based on gardening and nutrition. Her favorite quote is Marion Nestle at a lectern, announcing that “if one wanted to be truly radical, then they should teach a kid to cook”.